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Chorizo and Asparagus in a Deconstructed Hollandaise

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I love eggs. I love ‘em boiled, fried, scrambled, or poached. I love ‘em with hot sauce or just a touch of salt and pepper. I love them stuffed as cheesy omelets or served on top of a huge pile of corned beef hash. Deviled eggs, egg salad, and potato salad with chunks of chopped boiled eggs warm my heart. And I go gaga for bacon, egg, and cheese bagel sandwiches, most especially when they come from any bagel shop in NYC.

I love eggs. I love a slightly runny yolk with a thoroughly cooked white. I anxiously await the burst of the yolk between two halves of an English muffin and find particular pleasure in wiping up the drippings with a corner of bread. I love the little bits of scrambled egg which are tossed in fried rice. Oh, and quiche…I love quiche. Egg pie, perfectly genius. And don’t even get me started on Eggs Benedict! Oh, incredible,edible egg…you make my heart swoon!

Of all the ways I love eggs, there is nothing I love more than finding an egg in an unexpected place; in the middle of a pizza, on a burger, or set atop a mound of crispy fries. Or how about gracing a pile of perfectly roasted asparagus??

I like to think of this dish as asparagus in a deconstructed hollandaise sauce. Asparagus and hollandaise sauce are a classic pairing. Hollandaise sauce is traditionally made by creating an emulsion of egg yolks, lemon juice, and butter. A dash of salt and sprinkle of cayenne pepper complete the sauce’s seasonings. It’s a rich, buttery sauce which has a tendency to be a bit finicky to prepare. (Click here to see my step by step photo guide on how to make Hollandaise sauce.)

Today’s dish combines all the elements of asparagus with a classic hollandaise sauce, without the fuss. We’ll fry our eggs sunny-side up in a generous amount of butter, leaving the yolks smooth and runny for optimal dippability. Then, we’ll set the eggs atop piles of roasted asparagus, drizzled with a touch of fresh lemon juice. Slices of spicy chorizo sausage complete the dish.

Chorizo with Asparagus and a Deconstructed Hollandaise

Ingredients

  • 2 smoked chorizo sausages
  • 1 large bunch of asparagus
  • 1-2 tablespoons olive oil
  • Salt and pepper
  • 1 lemon
  • 1 tablespoon butter
  • 2 eggs

Directions

Preheat oven to 375 degrees.

Place the chorizo sausages in a baking dish and cook for 25-30 minutes, until thoroughly heated through. Slice the chorizo before serving.

Rinse the asparagus and trim off the tough end. (A little trick for determining how much to cut is to hold one asparagus spear by the ends and bend. The point where the asparagus snaps is generally a good place to trim off.) Toss the asparagus in a bit of olive oil and season with salt and pepper. Arrange the spears in a single layer on a baking sheet. Place them in the oven for the last 10-12 minutes of the sausage’s cooking time.

To cook the eggs, heat butter in a nonstick or cast iron pan over medium heat. Crack two eggs into the pan, being careful not to break the yolks. (If desired, you can first crack the eggs into a small bowl or ramekin to ensure that the yolk remains unbroken and then carefully transfer to the pan.) Cook for a few minutes, without flipping, until the whites are cooked, but the yolk remains runny. Season with a dash of salt.

To serve, arrange several asparagus on a plate. Drizzle with a squeeze of fresh lemon juice. Carefully place the fried egg on top of the asparagus and arrange the chorizo slices on the plate. Garnish with fresh lemon slices.

Serves 2


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10 responses »

  1. I LOVE eggs too! Your deconstructed egg dish is outstanding! :-) Mandy

    Reply
  2. Wow that sounds and looks great! My human shares your fondness for all things egg. You might want to look at his recipe for Eggs Bokeelia in my latest post. (I pilfered it.)
    Sandy
    http://www.sandysays1.wordpress.com

    Reply
  3. I am such a fan of eggs too! My sister hates them and I never could understand what her deal was!!! I just love eggs in every way possible. I am so looking forward to Easter and all the deviled eggs and egg salads I will be eating :-D

    Reply
  4. Did I read runny eggs? I am such a fan of runny eggs! Kudos!

    Reply
  5. First of all, have to say this is a great combo of ingredients and second photos are really nice…thanks for sharing:)

    https://mywanderingspoon.wordpress.com/2011/04/14/manhattan-beach-farmers-market-homemade-carrot-soup-kumquats-bagel-shop/

    Reply
  6. Nice and simple and great presentation.

    Reply
  7. You had my heart at Egg and your toying with my emotions with NYC Bagels! I’m a big fan of asparagus too, this dish looks great and yet so simple.

    I just posted a quick reference to Eggs here: http://bit.ly/e4qGSw
    Would love to hear your thoughts.

    Keep up the great work!

    Reply
  8. This is not deconstructed.When something is deconstructed is if you take all the elements of a product ( in this case hollandaise) and do them in a different preparation seperate from one another but when combined give the dinner the sensation or taste of the deconstructed product. Example, If you took an egg yolk and set poached it, butter and made a butter powder and lemon and made lemon caviar…that would be a deconstructed hollandaise. Together the elements say hollandaise, apart they dont make any sense. The dish looks good, just not deconstructed.

    Reply
    • Hi Nate, Thanks for your feedback! Your description and example for a “deconstructed” dish makes complete sense. I was just looking for a fun name for the dish…not thinking quite so deeply into what makes a dish “deconstructed” in a technical sense. Your example of a deconstructed hollandaise would be delicious to try!

      Reply

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